1 large red sweet potato, peeled, sliced and steamed
10ml olive oil
1 red onion, sliced
1 clove garlic, crushed
250g button mushrooms, sliced
125ml low fat plain yoghurt
Salt and pepper
Fried baby button mushroom for garnish
1 Heat the olive oil in an oven proof frying pan, add the onion and garlic and sauté until glossy, add the mushroom s and fry until golden. Arrange the sliced red sweet potato into the pan.
2 Beat the eggs and yoghurt together, season with salt and pepper. Pour the egg mixture into the frying pan. Heat over a medium plate on the stove top until the frittata is 3 quarters cooked through.
3 Place the pan under the grill and grill the top of the frittata until souffled and golden.
4 Serve with extra mushroom and micro herbs.
Cooks tip: for a meat lover, add 125ml chopped fried bacon to the frittata.